Cube the meat and season it with garlic and lemon. Stir fry the meat and depending on the amount of fat shed, add enough oil to make a sauce with the onion, the pepper, the tomato and the dry wine. Blend the ground corn with the water. Strain it and add it to the meat in the sauce. Cook for about an hour stirring occasionally to prevent from sticking. Season it with salt and pepper to taste.

Cut the meat in slices two to three inches thick. Combine all the ingredients into a pot. Let them soak for half an hour. Put the pot over the fire and bring to a boil, lower the heat and simmer for about two hours. The pot must be kept covered. Strain the broth.

Cube the meat into 5 or 6 cm. bits and marinate it in the crushed garlic cloves, the salt, the Seville orange or lemon juice, the oregano, the cumin and the pepper.

Keep it in the marinade for about 2 hours in the refrigerator; then cook it along with all the marinade ingredients and when it dries, add a couple of spoonfuls water to let the meat shed some fat (it must shed almost 3 tablespoons of fat, but if it doesn't, add oil or lard to reach that amount) and use it for the sauce adding the onion, the green pepper and the seedless chopped tomatoes.

Cook for about 5 minutes, add the rest of the water and let it boil for approx. 15 additional minutes or until the meat is just a little tender.

Add the saffron or annatto diluted in some water, the rice (after washing it if necessary) and cook covered over medium heat for 30 minutes in a traditional pot or 10 minutes in a pressure cooker.

Grind the onion, the pepper, the parsley and the peeled garlic. Toss in the codfish and add the tomato sauce (if you are using fresh tomatoes, chop them well and take out the seeds); add the wine and let it boil for 2 or 3 minutes.

Then add the 2 cups of water used to soak the codfish; when it comes to a boil, stir the rice in (washed if necessary).

Keep it cover over medium heat until the grain opens and the rice begins to look dry, lower the heat and simmer, always covered, for 5 or 10 minutes.

Add the squids, the water or stock, the wine, the salt and the ground pepper. When it comes to a boil, add the rice (washed if necessary).

Cook covered over medium heat, until the grains are soft and the rice looks dry.

Lower the heat and simmer until the time of serving.

If you prefer lighter colored rice, add to the sauce 1 small can of sweet red peppers, ground them and add the liquid from the pepper can to the rice to replace some of the stock. The stock used in this recipe must be from lean white fish, not an oily one.

If you are using fresh squids, prepare them just like squids in ink.

After adding the tomato sauce, the salt and the spices, add the ink with 2 cups of water. When the broth comes to a boil, stir in 1 Â½ cup of rice and cook over medium heat for about Â½ an hour or until the rice is soft.